[c-f] Chocolate Pecan Pralines
Marilyn L. DeWeese
1 cup
granulated sugar
1 cup light brown or maple sugar
1/2 cup light cream
1/4 teaspoon salt
2 ounces unsweetened chocolate, broken
1 tablespoon butter
1 cup
pecans
, broken into small pieces
1 teaspoon vanilla extract
In a heavy
saucepan
, combine the sugars, cream and salt.
Stirring constantly
, cook the mixture over medium heat until it reaches 228 degrees F on a candy thermometer.
Add
chocolate
, butter and pecans, and, stirring constantly, cook the mixture to the soft-ball stage - 234 degrees F on a candy thermometer.
Remove the pan from the heat and add the vanilla extract; let the candy cool for 5 minutes. Beat the candy for 10 to 15 seconds, or until it thickens slightly.
Using a large
spoon
, immediately drop the mixture in mounds onto buttered plates or
wax paper
. If the mixture becomes too thick to drop. stir in a tablespoonful of hot water to thin it.
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